Vegan Chili

Fall is finally here! Glad that I am in the midwest for a little bit so I can enjoy this sweater weather and see the trees change colors before I head back to the sunshine state (California). With the temperature getting cooler, I wanted to make some comfort food that was tasty yet healthy. So I thought Vegan Chili was the best option. I am able to get in a few servings of vegetables and some plant based protein. The recipe can be found below! Check out my stories/highlights on instagram to see a video of how I prepared it: https://www.instagram.com/dose.of.suga/.

Enjoy!

-Suga

Ingredients   · 1 tbsp oil (I use olive oil)  · I onion, medium dice  · 1 carrot, medium dice  · 2 garlic cloves, minced  · Himalaya Sea Salt  · Ground black pepper  · 1 bell pepper, medium dice  · 1 zucchini, medium dice  · 2 tsp ground cumin  · 2 tbsp chili powder  · 2 (15-ounce) can of beans of choice (I used garbanzo beans; kidney or black beans are also a good choice as well.)  · 1 ½ cups water  · 1 (28-ounce) can chopped tomatoes  · Chopped cilantro  · Quartered lime pieces, for garnish (optional)     Instructions   1. Heat the oil in a large-heavy bottomed pot over medium heat until shimmering. Add the onions, carrots and garlic, season with salt and pepper. Cook until onions are softened (about 5 minutes).  2. Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and chili power and stir to incorporate. Cook, stirring occasionally, until the carrots are knife tender (about 8 to 10 minutes).  3. Add the beans, water, and tomatoes with their juices and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded (about 15 minutes). Taste and season with additional salt and pepper if necessary. Served topped with cilantro and garnish with lime (if desired).

Ingredients

· 1 tbsp oil (I use olive oil)

· I onion, medium dice

· 1 carrot, medium dice

· 2 garlic cloves, minced

· Himalaya Sea Salt

· Ground black pepper

· 1 bell pepper, medium dice

· 1 zucchini, medium dice

· 2 tsp ground cumin

· 2 tbsp chili powder

· 2 (15-ounce) can of beans of choice (I used garbanzo beans; kidney or black beans are also a good choice as well.)

· 1 ½ cups water

· 1 (28-ounce) can chopped tomatoes

· Chopped cilantro

· Quartered lime pieces, for garnish (optional)

Instructions

1. Heat the oil in a large-heavy bottomed pot over medium heat until shimmering. Add the onions, carrots and garlic, season with salt and pepper. Cook until onions are softened (about 5 minutes).

2. Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and chili power and stir to incorporate. Cook, stirring occasionally, until the carrots are knife tender (about 8 to 10 minutes).

3. Add the beans, water, and tomatoes with their juices and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded (about 15 minutes). Taste and season with additional salt and pepper if necessary. Served topped with cilantro and garnish with lime (if desired).